This is one of four "cru" bottlings from single vineyards scattered throughout the island. A selection of the best fruit from each respective parcel is set aside and only 200 bottles of each cru is produced annually.
In regards to the "Red Label": "A plot made up of red sand rich in iron and aluminium. The wine naturally tends to oxidize, so much so that it can seem like a raisin base (that is, a dry raisin wine without sugar). Grapes that ripen near the sea, the wine absorbs all the summer heat."
"These vinifications from single parcels, in our opinion, can only be done if the soil is alive, as the microfauna interacts with the roots of the plants in a symbiotic exchange and the latter are able to read the characteristics of the soil clearly. The grapes are destemmed by hand and the refinement takes place exclusively in demijohns. To keep the wine as alive and faithful as possible to the territory, we do not add even a gram of sulfur dioxide."